Okay, so I think I have curry on my brain now because within days, I tried another curry from this cookbook.
This one was a little more intense--taking up more time to make, but the end result was really ono (delicious)!
Simmered Pork Curry : adapted from "Hajimete no spice curry" : 4 servings
400 grams pork belly, fat removed, cut into bite sized pieces
2 tablespoons umeshu (apricot wine)*
1 tablespoon shoyu (soy sauce)
grinds of pepper
1 clove garlic, grated
1 nub ginger (about the same size as your clove of garlic), grated
100 mililiters water (1/2 cup)
1 large onion, minced
1/4 daikon, peel and cut into 2 centimeter thick pieces then the round piece into fourths
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 tablespoon coriander
1 cup canned diced tomato
1 tablespoon ground black sesame
500 mililiters (2.5 cups) hot water
Marinate your pork in umeshu, shoyu & pepper for 2 hours or longer, mixing every so often.
After grating garlic and ginger, add 1/2 cup water, mix and set aside.
In a heated pan, add the oil and onions, saute on high for about 10 minutes (or longer) turning it a dark brown.
Add the ginger garlic mixture and cook for about 2 minutes to let liquid evaporate.
Add the diced tomato and let most of the liquid evaporate (about 2 to 3 minutes)
Add the 3 spices, one by one mixing each one well into the sauce before adding the next.
Add the ground black sesame.
When the sauce becomes thick almost like a paste, add the hot water, mixing it as you add the water.
Add the marinated pork and marinade, and add the daikon, turn heat to a low-medium and cover.
Cook for 1 hour then take off cover and cook for another 30 minutes.
NOTES: this took some pre-planning and time cooking but it was delicious! It reminded me of a slightly spicy pot roast with some Asian flair to it.
I served this with rice, goya, red bell pepper & carrots and would make this again.
*if you can't find umeshu (apricot wine) in your area, I would use sherry or a little port.